"TRAVUSHKA" HERBAL KVAS PRODUCTION METHOD Russian patent published in 2013 - IPC C12G3/02 A23L2/00 

FIELD: food industry.

SUBSTANCE: one dilutes kvass wort concentrate with water heated up to 30- 35°C 2-2.5 times, introduces a starter, prepared in a vessel from lactic acid bacteria and yeast diluted with water at a ratio of 2:1. One introduces sugar syrup produced by way of sugar addition into water (heated till boiling while continuously stirred), the mixture boiling, conditioning till dry substances concentration is equal to 60-65 wt %, filtration and cooling. One introduces into the wort thyme, yarrow and origanum infusions produced by way of extraction in a water bath during 30 minutes at a temperature of 60-70°C, maintaining during 4 hours and filtering out. One additionally pours water up to 100 l into the wort and performs fermentation at a temperature of 25-30°C during 24 hours. The kvas is filtered and pasteurised. The initial ingredients are used at the following ratio per 100 l of the ready beverage: kvass wort concentrate - 15 kg, sugar syrup - 6.5 l, dry inactivated yeast - 0.5 kg, lactic acid bacteria - 1 l, thyme infusion - 10.5 l, yarrow infusion - 1.6 l, origanum infusion - 2.5 l, water, l - balance.

EFFECT: invention allows to manufacture herbal kvas ready to consumption, with improved organoleptic indices and increased content of pectins and polyphenols allowing to enhance antioxidant, anticarcinogenic, immunomodulating and detoxification properties of the organism and to enhance nutritive value of the product.

2 ex